Houston diners won’t need a passport to explore Mexico’s culinary capital next month. On June 16 and 17, Four Seasons Hotel Houston will host From Oaxaca, With Love, a five-course experience that teams celebrated chef Alejandro Ruiz of Casa Oaxaca with Oaxaca City cocktail bar Sabina Sabe and agave-spirits producer The Lost Explorer.
The evening begins with Sabina Sabe bartender Mike Prado greeting diners with a cocktail in Bandista, the hotel’s speakeasy bar and lounge. The libations promise to be divine, with Sabine Sabe currently ranked No. 54 Best Bar in North America, and Bandista sitting at No. 59.
From there, the party moves into a dining room filled with contemporary works supplied by Oaxaca Serrano Contemporary Art Gallery and underscored by live music.
Ruiz, whose flagship Casa Oaxaca earned a spot in Mexico’s inaugural Michelin Guide, built his reputation by elevating the dishes he learned as a child cooking alongside his mother on the family farm.
The chef stays close to his roots with recipes crafted using native ingredients such as chiles, corn, insects, and seeds purchased directly from local producers. Ruiz has long been considered an ambassador of the southern Mexican state — his enfrijoladas caused Noma’s famed Chef Rene Redzepi a moment of rapture.
For his Houston appearance, diners can expect a true taste of Oaxaca: think a mini tostada topped with heirloom chapulines, chicatanas, and gusanos de maguey (grasshoppers, flying ants, and agave worms); red snapper cured in a bright tomatillo-rice-vinegar broth; and a slow-braised short rib finished in a fruit-laced mole.
Prado will pair each course with cocktails such as the Pimiento Margarita, combining The Lost Explorer Tobalá mezcal with vermouth, peach, pimiento, cinnamon, and lime.
“It is our great pleasure to welcome chef Alejandro Ruiz and Sabina Sabe to Houston, Texas,” Tom Segesta, Four Seasons Hotel Houston’s general manager, said in a statement. "These dinners, featuring these awarded ambassadors of Oaxacan food and drink, are sure to be enjoyed by our local community and guests from around the world.”
The pop-up continues the hotel’s ongoing dinner-series format, which has previously spotlighted restaurants ranging from Emeril’s in New Orleans to Employees Only in New York and an Italian-American steakhouse from James Beard Award winner Chris Shepherd.
From Oaxaca, With Love begins at 7 pm on Monday, June 16, and Tuesday, June 17. Seating is limited, with tickets priced at $250 per person plus tax and gratuity. Each reservation will receive a signed English-language copy of Ruiz’s cookbook The Food of Oaxaca: Recipes and Stories from Mexico's Culinary Capital. Reservations are available via OpenTable.
Those who wish to linger can book the hotel’s Advance Purchase offer, which discounts room rates by up to 25 percent when reserved three or more days ahead.
The menu features:
Starter Trio
- Mini tostada with heirloom insects
- Zucchini blossom stuffed with ricotta and roasted banana purée
- Hoja santa “taco” with quesillo, beans, and wild mushrooms
Green Aguachile
- Red snapper cured in tomatillo-rice-vinegar broth, Persian cucumber, red onion, cilantro, ginger-toasted peanuts
- Cocktail: Pequeño Gigante – Madre Cuishe mezcal, hoja santa, ginger, lime, Oaxacan spices
Tortilla Soup
- Tomato-pasilla mixe broth, crispy tortillas, fresh cheese, cream, pork cracklings, mint-celery garnish
- Cocktail: Pimiento Margarita – Tobalá mezcal, Mistela vermouth, peach, pimiento, cinnamon, lime
Braised Short Rib
- Anchamanteles mole, seasonal fruit relish, banana purée, crispy plantain
- Cocktail: Agave Xerez – The Lost Explorer tequila, Palomino sherry, green apple, pear
Textures of Oaxacan
- Chocolate Mousse, sponge cake, ice cream, tuile, passion-fruit jelly, cacao nibs
- Neat pour of Tobalá mezcal
- Traditional water-based hot chocolate infused with cacao flower
